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With the explosion of tomatoes in the garden this year, I now have a freezer full of tomatoes. Once frozen tomatoes are defrosted, you no longer have plump tomatoes. They are limp and lifeless. For previously frozen tomatoes, the only thing to do with them really is add them to soup or sauce. I opted to make salsa. I also opted to make fried chicken wings. Why not put them together?

Spicy Salsa Fried Chicken Wings

For the Salsa

¼ teaspoon ground cumin

¼ teaspoon ground clove

½ teaspoon salt

½ teaspoon sugar

3 shallots; roast whole then peel

2 garlic cloves; roast whole then peel

1 jalapeno; deseeded and diced

8 roma tomatoes; halved and deseeded

In a pot, bring water to a boil.

Add the tomatoes and cook for 1 minute on a roaring boil.

Remove tomatoes from the pot and transfer them to an ice bath to cool them down.

Once cooled, peel the tomatoes. The peel should come off easily.

Add the peeled tomatoes to a small pot, along with the rest of the ingredients (cumin, clove, salt, sugar, shallots, garlic and jalapenos).

Cook for 5 minutes and then blend in food processor until smooth.

For the Chicken

20 chicken wings

2 tablespoons of salt for washing

½ cup corn starch

1.5 teaspoon salt

¾ teaspoon pepper

Soak the chicken wings in water with 2 tablespoons of salt for at least 5 minutes.

Drain and rinse.

In a large Ziploc bag, add the corn starch, salt and pepper and toss to combine.

Add the chicken wings and quickly toss until the wings are evenly coated. You want to do this quickly. If you over-toss, the corn starch will clump.

Remove the chicken wings from the bag and dust off excess corn starch.

In a deep pan, heat vegetable oil on medium high.

To test if the oil is ready, add in a small piece of corn starch. If it sizzles, then the oil is ready.

Add in the chicken wings and cook until golden brown, approximately 10 minutes.